More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant, Restaurant |
| Inspection type: | Routine, Routine |
| Inspection date: | January 22, 2019 January 22, 2019 |
| Number of critical violations: | 1, 1 |
| Number of non-critical violations: | 0, 0 |
| Follow-up Required: | Yes, Yes |
This facility was given a low hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description |
|---|---|
| 205 | Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Refrigeration temperatures are slightly elevated (greater than 4°C). Stand-up cooler in sushi prep area was measured at 8°C. (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production. Corrective Action: According to operator, temperature was elevated due to opening and closing of cooler during the lunch rush. Continue to monitor temperature of cooler. If cooler temperature does not decrease to 4°C or below, move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4°C at all times.  |
| 205 | Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Refrigeration temperatures are slightly elevated (greater than 4°C). Stand-up cooler in sushi prep area was measured at 8°C. (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production. Corrective Action: According to operator, temperature was elevated due to opening and closing of cooler during the lunch rush. Continue to monitor temperature of cooler. If cooler temperature does not decrease to 4°C or below, move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4°C at all times. |